Recipes

Greek Chicken Rice Bowl

Mon, 27 Apr 2026 14:46:19 GMT

preparation time:

20 minutes

cooking time:

10 Minutes

serves

difficulty:

a little tricky

Kitchen tools needed for this recipe

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Ingredients

Chicken

2 chicken breasts (cut into chunks)

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon paprika

1 garlic clove (crushed)

Juice of 1/2 lemon

Pinch of salt

Rice

1 cup rice

2 cups water/Chicken Broth

Pinch of salt

Fresh Coriander

Salad

1/2 cucumber (chopped)

1 tomato (chopped)

1/2 red onion (finely sliced)

Iceberg Lettuce

Optional: peppers or olives

Yogurt Sauce

3 tablespoons plain yogurt

Small squeeze of lemon

pinch of dried mint or oregano

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

1. Cook the rice
Add rice, water, and a pinch of salt to a pan.
Bring to the boil, then simmer for 10–12 minutes until soft.

2. Marinate the chicken
Mix oil, oregano, paprika, garlic, lemon juice, and salt.
Coat the chicken and leave for 10 minutes.

3. Prepare the salad
Chop cucumber and tomato, slice onion thinly.

4. Cook the chicken
Fry in a pan on medium heat for 6–8 minutes until cooked through and golden.

5. Make the sauce
Mix yogurt with lemon and optional mint/garlic.

6. Assemble the bowls

Spoon rice into bowls

Add chicken and vegetables

Drizzle with yogurt sauce

Chicken Fajitas

Sun, 12 Apr 2026 14:02:55 GMT

preparation time:

15 minutes

cooking time:

10 Minutes

serves

difficulty:

a little tricky

Kitchen tools needed for this recipe

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Ingredients

400 g pre-cooked chicken, sliced
1 tablespoon vegetable oil
1 red pepper, sliced
1 yellow or green pepper, sliced (or another red if cheaper)
1 onion, sliced
1 teaspoon mild fajita seasoning (or mix below)

Simple Fajita Spice Mix

½ tsp paprika
½ tsp ground cumin
½ tsp garlic powder
5 tortilla wraps
Optional: small handful grated cheese or spoon of yoghurt

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

1. Heat the pan

Put the pan on the hob and add the oil.
Turn the heat to medium–high.

2. Cook the vegetables

Add the onion and peppers.
Stir gently for 3–4 minutes until they start to soften.

3. Add the chicken

Add the cooked chicken to the pan.
Stir slowly so everything mixes together.

4. Add the seasoning

Sprinkle over the paprika, cumin and garlic powder.
Stir well so everything is coated.

5. Cook until hot and sizzling

Keep cooking for 3–4 minutes, stirring gently.
You should hear a gentle sizzle — not too loud.

6. Warm the wraps

Push the filling to one side of the pan or remove it briefly.

Warm each wrap in the pan for 20–30 seconds each side.
Stack on a plate.

7. Build your fajita

Adds some chicken and veg
Adds yoghurt or cheese if using
Folds into a wrap

8. Serve!

Spanish Tomato and Bean Stew

Mon, 23 Mar 2026 21:46:29 GMT

preparation time:

10 minutes

cooking time:

15 Minutes

serves

difficulty:

a little tricky

Kitchen tools needed for this recipe

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Ingredients

1 tablespoon vegetable oil
1 small onion, finely chopped
1 red pepper, chopped
1 courgette, chopped
1 tin chopped tomatoes (400 g)
1 tin mixed beans (or kidney beans), drained
1 teaspoon smoked paprika
½ teaspoon dried oregano
Black pepper (optional)

Optional:

Small handful spinach or parsley to finish
The stew can be served on rice or with potato!

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

1. Heat the pan

Put the pan on the hob and add the oil.
Turn the heat to medium.

2. Cook the vegetables

Add the onion and stir for 2 minutes.
Add the pepper and courgette.
Cook for another 3 minutes, stirring slowly.

3. Add the spices

Sprinkle in the smoked paprika and oregano.
Stir so all the vegetables are coated.

4. Add tomatoes and beans

Pour in the chopped tomatoes.
Add the drained beans.
Stir everything together.

5. Let it cook and thicken

Keep the stew gently bubbling for 8–10 minutes.
Stir every minute so it doesn’t stick.

Watch how the sauce gets thicker — this is called reducing.

6. Finish and serve

Turn off the heat.
Add spinach or parsley if using.
Serve warm and share.

Moroccan Chicken and Vegetables

Mon, 16 Mar 2026 01:26:24 GMT

preparation time:

15 minutes

cooking time:

10 Minutes

serves

difficulty:

a little tricky

Kitchen tools needed for this recipe

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Ingredients

400 g pre-cooked chicken, cut into small pieces
1 tablespoon vegetable oil
1 courgette, chopped
1 carrot, sliced thinly
1 red pepper, chopped
1 small onion, finely chopped
1 tin chickpeas, drained (240 g drained weight)

Moroccan Spice Mix

1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon turmeric

Sauce

1 small tin chopped tomatoes
Optional finish: Chopped Parsley

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

1. Heat the pan

- Put the pan on the hob and add the oil.
- Turn the heat to medium.

2. Cook the vegetables

- Add the onion and carrot first.
- Stir slowly for 2 minutes.

- Add the courgette and pepper.
- Cook for another 2 minutes.

3. Add the spices

- Sprinkle in the cumin, paprika, cinnamon and turmeric.
- Stir well so the vegetables are coated in the spices.

4. Add the chicken and chickpeas

- Add the cooked chicken and chickpeas to the pan.
- Stir gently so everything mixes together.

5. Add the tomatoes

- Pour in the chopped tomatoes.
- Stir and let the mixture cook for 5–7 minutes until hot and slightly thick.

6. Finish and serve

- Turn off the heat.
- Add parsley or spinach if using and stir.

- Serve warm and share.

Cooking skills practise

Cooking vegetables in stages
Using spices for flavour
Stirring and combining ingredients
Heating food safely in one pan

Healthy Pancakes

Sun, 08 Mar 2026 09:14:44 GMT

preparation time:

10 minutes

cooking time:

10 Minutes

serves

difficulty:

Easy

Kitchen tools needed for this recipe

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Whisk

Plate or bowl for serving

Ingredients

Pancake Mix

150 g wholemeal flour
2 eggs
250ml milk
1 teaspoon baking powder
1 teaspoon vegetable oil (for the pan)

Healthy Toppings (choose 2)

1 banana, sliced
1 apple, grated
Small handful blueberries
Small handful strawberries
2 tablespoons plain yoghurt
Small drizzle honey (optional)

Chef's Tip

Always wash your hands very well before cooking or baking.

Whisk the batter until there are no lumps!

Method

1. Make the batter

Put the flour and baking powder into a bowl.
Crack the eggs into the bowl.
Pour in the milk.
Mix with a whisk or fork until the batter is smooth.

2. Prepare the pan

Put the frying pan on the hob.
Turn the heat to medium.
Add a small amount of oil and spread it around the pan.

3. Pour the pancakes

Use a spoon or small ladle to pour small circles of batter into the pan.
Leave space between each pancake.

4. Wait patiently

Cook for about 1–2 minutes.
Look for small bubbles on the top of the pancake.
This means it is ready to flip.

5. Flip the pancake

Slide the spatula under the pancake.
Carefully turn it over.
Cook for another 1 minute until golden.

6. Add toppings

Put the pancakes on a plate.
Add fruit, yoghurt, or a little honey.

Cooking reminders

Pancakes cook best on medium heat
Wait for bubbles before flipping
Flip slowly and carefully
Be patient — rushing can break the pancake

Healthy Breakfast Wraps

Sun, 22 Feb 2026 13:31:12 GMT

preparation time:

15 minutes

cooking time:

15 Minutes

serves

difficulty:

MEDIUM

Kitchen tools needed for this recipe

Large frying pan or wok

Wooden spoon or spatula

Chopping boards

Knives

Scissors (for opening tortilla pouches)

Plate or bowl for serving

Ingredients

5 tortilla wraps

4 eggs (cooked as one thin omelette)

1 tablespoon vegetable oil

Vegetables & Fillings

200g Pork Mince

1 bunch baby spinach

1 cup mushrooms (pre-sliced)

1 sprinkling grated cheese

Turkish-Style Spices (mild, warm – not hot)

½ teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon dried oregano or dried mint

Black pepper (optional)

Chef's Tip

Always wash your hands very well before cooking or baking.

Keep stirring slow and calm to ensure there is no splashing or fast movements.

Method

1. Cook the pork mince

Heat the pan on medium heat with a little oil.

Add the pork mince and sprinkle over paprika and cumin.

Break it up with a spoon and cook for 5–6 minutes until fully cooked (no pink).

Scoop into a bowl and set aside.

2. Make the spiced egg layer

Crack eggs into a bowl.

Add oregano or mint and a pinch of pepper.

Mix gently.

3. Cook the egg

Add a little oil to the pan.

Pour in eggs and tilt pan to make a thin layer.

Cook without stirring until set.

Slide out and cut into strips.

4. Cook the vegetables

Add mushrooms to the pan and cook slowly for 5 minutes.

Add spinach and cook until just soft.

Turn off the heat when the spinach starts to wilt.

Remove it from the pan.

5. Toast the wraps

Warm wraps in the dry pan, 30 seconds each side.

Stack on a plate.

6. Build your wrap

Pork mince

Egg strips

Vegetables

Cheese

Then fold into a wrap and enjoy!

Chicken Stir-Fry with Wholegrain Rice

Sun, 08 Feb 2026 13:31:32 GMT

preparation time:

20 minutes

cooking time:

10 Minutes

serves

difficulty:

MEDIUM

kitchen tools needed for this recipe

Large frying pan or wok

Wooden spoon or spatula

Chopping boards

Knives

Scissors (for opening rice pouches)

Plate or bowl for serving

Ingredients

2 microwave pouches wholegrain rice (250 g each)

250 g pre-cooked chicken , cut into bite-size pieces

1 tablespoon vegetable oil

1 red pepper, thinly sliced

1 carrot, peeled and sliced into thin strips

1 small courgette, sliced

1 Broccoli Head

2 spring onions, sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

A pinch of garlic powder

A splash of water if needed!

Chef's Tip

Always wash your hands very well before cooking or baking.

Keep stirring slow and calm to ensure there is no splashing or fast movements.

The Chicken is already cooked — just heat it up!

Method

1. Prepare the vegetables

Chop the carrot, pepper and courgettes however you like! The best for stir-fry is thin strips or thin slices as it will cook quickly.

2. Heat the pan
Put the pan on the hob and turn the heat to medium.
Add the oil and let it warm up.

2. Cook the vegetables
Add carrot first and stir for 1 minute.
Add pepper and courgette.
Stir gently for 2–3 minutes until softer.

3. Add the chicken
Put the cooked chicken into the pan.
Stir carefully and heat through.

4. Add flavour
Pour in the soy sauce and oyster sauce.
Add a small pinch of garlic or ginger if using.
Stir slowly so everything is coated.

If you prefer your stir-fry with some sauce, add a little more soy and oyster sauce and add a splash of water to reduce the saltiness.

5. Add the rice
Open the rice pouches and add to the pan.
Break it up gently with the spoon.
Stir until hot all the way through.

6. Finish and serve
Turn off the hob.

Add spring onions and stir once more.
Serve and share.

Cheese and Vegetable Omelette

Sun, 01 Feb 2026 13:22:34 GMT

Preparation Time:

10 minutes

Cooking Time:

20 Minutes

Serves

Difficulty

Easy

Kitchen tools needed for this recipe

1 small frying pan

1 spatula (wooden or silicone – flat edge)

1 hob

1 mixing bowl

1 fork or whisk (for whisking eggs)

1 chopping board

1 child-safe knife

Ingredients

3 eggs

1 tablespoon milk

1 teaspoon vegetable oil

2 small mushrooms, finely chopped

1/2 Red pepper, finely diced

1/2 Courgette, finely diced

Small handful spinach

A sprinkle of grated cheddar cheese

Chef's Tip

Always wash your hands very well before cooking or baking.

Cook the veggies first and take add the eggs to the pan.

When you add the eggs, keep the heat down low.

Method

1. Crack and mix the eggs
Crack the eggs into a bowl.
Add the milk.
Mix gently with a fork until the eggs look the same colour.

2. Get the pan ready
Put the pan on the hob.
Turn the heat to low–medium .
Add the oil and let it warm up (not too hot).

3. Cook the vegetables
Put the mushrooms into the pan first.
Stir slowly for 1 minute.
Add the other vegetables and stir gently until soft.

4. Add the eggs
Turn the heat down to low .
Carefully pour the eggs into the pan.
Leave them alone for a short moment.

5. Move the egg gently
Use the spatula to slowly pull the cooked egg from the edge to the middle.
Let the runny egg move into the space.
Take your time — no rushing.

6. Add cheese and flavour
Sprinkle the cheese and your chosen flavour on top.
Wait until the egg looks mostly cooked.

7. Fold the omelette
Carefully fold the omelette in half using the spatula.
Turn the hob off and let it finish cooking gently.

8. Serve and enjoy
Slide the omelette onto a plate.
Share it and enjoy what you made together!

Tomato and Vegetable Pasta

Sun, 25 Jan 2026 14:28:26 GMT

Preparation Time:

10 minutes

Cooking Time:

30 Minutes

Serves

Difficulty

A little challenging

Kitchen tools needed for this recipe

1 large Saucepan

1 Colander

1 Wooden spoon

1 Measuring spoon

Chopping boards

Knives

Ingredients

500 g dried pasta (penne or fusilli)

1 tablespoon vegetable oil

1 small onion

1 red pepper

1 courgette (small)

1 carton tomato passata (500 g)

1 teaspoon dried mixed herbs

Black pepper

Salt

Optional: grated cheese (added at the end)

Chef's Tip

Always wash your hands very well before cooking or baking.

Keep the spoon in the pan — no splashing

Stir slowly, not fast

Stand back when food is added

When the sauce starts to boil, turn it down low.

Method

1. Prepare the vegetables

Peel and dice the onion into small pieces.
Cut the pepper into small chunks.
Cut the courgette into small half-moons or cubes.
(Small pieces cook faster and are safer.)

2. Cook the pasta

Fill the saucepan with water and bring to the boil (adult support).
Add pasta carefully and stir slowly.
Cook for 8–10 minutes until soft.
Drain using the colander (adult help), then return pasta to the pan.

3. Cook the vegetables

Put the pan back on low–medium heat.
Add oil and onion. Stir gently for 2 minutes until soft.
Add pepper and courgette. Stir and cook for 3–4 minutes.

4. Make the sauce

Pour in the tomato passata.
Add dried herbs and a pinch of salt and pepper.
Stir slowly and let it warm through.

5. Combine

Add the pasta back into the sauce.
Stir gently until everything is mixed and coated.

6. Taste and finish

Turn off the hob.
Taste together and talk about flavour.
Add cheese if using.

Chicken and Egg Fried Rice

Sun, 18 Jan 2026 14:11:22 GMT

Preparation Time:

10 minutes

Cooking Time:

30 Minutes

Serves

Difficulty

A little challenging

Kitchen tools needed for this recipe

Chef Knife

Chopping Board

Deep Frying Pan

Measuring Jug

Spatula

Ladle

Ingredients

600g cooked rice (cold, cooked earlier)

200g Cooked Chicken

2 eggs

1 Cup frozen mixed vegetables (peas, sweetcorn, carrots)

2 tablespoons vegetable oil

2 tablespoons low-salt soy sauce

2 tablespoons oyster sauce

Black pepper (optional)

Chef's Tip

Always wash your hands very well before cooking or baking.

Keep the spoon in the pan — no splashing

Stir slowly, not fast

Stand back when food is added

Method

Step 1

Crack the eggs into a bowl and whisk with a fork until mixed.

Step 2

Heat the oil in the pan gently.

Step 3

Add the chicken and heat it through. Pour in the eggs and stir slowly until just set (soft, not dry).

Step 4

Add the frozen vegetables and stir for 1–2 minutes.

Step 5

Add the cooked rice, breaking it up with the spoon.

Step 6

Stir everything together, keeping the rice moving so it heats evenly.

Step 7

Add soy sauce, oyster sauce and pepper, then stir well.

Step 8

Turn off the hob and share the rice into portions.

Smoked Haddock and Pea Risotto

Wed, 01 Jun 2022 14:28:56 GMT

Preparation Time:

10 minutes

Cooking Time:

30 Minutes

Serves

Difficulty

A little challenging

Kitchen tools needed for this recipe

Chef Knife

Chopping Board

Deep Frying Pan

Measuring Jug

Spatula

Ladle

Ingredients

1.3 Litres of Vegetable stock (made from a cube, pot or ready made is OK!)

350g of Smoked Haddock

2 Tablespoons of Extra Virgin Olive Oil

40g of Butter

1 Small Onion, finely chopped

A small bunch of finely chopped Parsley

1 Cup of Frozen Peas

A Pinch of salt

320g of Risotto rice (Arborio Rice)

1 lemon, zest only

Chef's Tip

Always wash your hands very well before cooking or baking.

Ask an adult if you can use some white wine in this recipe.

Add 200ml of white wine with the Vegetable stock to give an even more restaurant quality risotto!

Method

Step 1

Put the Vegetable stock and haddock in a deep frying pan , and bring it to a simmer. Leave to simmer for 3 minutes, then turn it off, lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork in a bowl. Pour the Vegetable stock into a measuring jug .

Step 2

Put the olive oil, half of the butter, the finely chopped onion, parsley, and a pinch of salt in the pan. Cook the onions over a medium-low heat until the onion started to get soft and turning translucent.

Step 3

Add the rice and stir so that every grain is coated with the oil and butter.

Step 4

Start adding the vegetable stock, one ladle at a time, stirring the rice well until all the liquid is absorbed, then adding the next ladleful of stock.

Continue adding the stock ladle by ladle until the rice is cooked and creamy, which will be at least about 15 minutes. If the rice isn't quite cooked but you don't have any stock left, you can add a little water.

Step 5

Add the frozen peas and stir through for 3 minutes.

Step 6

Add the flaked haddock, but now only stir gently so you don't break up the haddock much more.

Step 7

Keep tasting it! The risotto should be soft, a little sloppy and creamy!

Step 8

Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve!

Pork Black Bean Noodle Stir Fry

Wed, 01 Jun 2022 13:31:02 GMT

preparation time:

10 minutes

cooking time:

10 Minutes

serves

difficulty

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Chopping Board

Wok or Deep Frying Pan

Spatula

Ingredients

300g pork stir-fry strips or any pork steaks, cut into thin strips
½ tablespoon vegetable oil
1 x Pack of Prepared Stir-fry Vegetables
1 x 120g Pouch Black Bean Sauce
275g Fresh Medium Egg Noodles
Freshly chopped parsley, to garnish

Chef's Tip

Always wash your hands very well before cooking or baking.

This is a super easy stir fry, and to make it even cheaper you can buy whole fresh loose vegetables!

Buy a loose carrot, a loose onion, a broccoli, a few loose mushrooms, and you'll be surprised how much cheaper it is! Just be sure to wash it and shop it small enough to cook quickly in this stir-fry.

Method

Step 1

Heat the oil in a wok or large frying pan and fry the pork strips for 4 minutes.

Step 2

Add the stir-fry vegetables, stir fry and cook for a further 3 or 4 minutes. You don't need to constantly stir, you can let it sit for 20 seconds or so.

Step 3

Add the noodles to the pan and stir fry for 2 minutes.

Step 4

Add the black bean sauce, a splash of water. Stir-fry it for 2 minutes to heat through.

Step 5

Garnish with the parsley and serve immediately while it's hot!

Pork Tacos

Wed, 01 Jun 2022 12:55:27 GMT

preparation time:

15 minutes

cooking time:

20 Minutes

serves

difficulty:

A LITTLE DIFFICULT

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Ingredients

For the Marinated Pork

4 Pork shoulder steaks, cut into strips

1 Teaspoon ground cumin

1 Teaspoon ground smoked paprika

2 Garlic Cloves

1 Teaspoon of Oregano

1/2 Teaspoon of Thyme

A Pinch of Salt and Ground Black Pepper

2 tablespoon vegetable oil

For The filling

1 Red Bell Pepper

1 Small Onion

For Building the Tacos!

1 Small Lettuce, Thinly chopped

1 x Jar of Mild Tomato Salsa

1 Small pot of Low Fat Greek Yogurt

1 x Handful of Fresh Coriander, Roughly chopped

8 x Taco Shells – soft or crunchy, you choose!

Chef's Tip

Always wash your hands very well before cooking or baking.

You can use our recipe for flatbreads in place of taco shells, and you can also serve these with chunky chopped Avocado, or even home made guacamole!

Method

Step 1

Prepare your vegetables! Wash the veggies, then thinly chop your lettuce and put in a bowl. Thinly chop your pepper, peel and thinly chop your onion and get aside.

Step 2

In a bowl, mix all the ingredients for the marinated pork in a mixing bowl . Add the pork slices, coat it well with the herbs and spices and set aside for 10 minutes to marinate.

Step 3

Meanwhile put the salsa, low fat greek yogurt, chopped lettuce and coriander into separate bowls ready for serving.

Step 4

Heat a frying pan to medium hot, add the pork and fry until golden brown for a few minutes until cooked through. You can leave the pork to sit in the park for 10-20 seconds without st ir ring it, this helps it get a nice brown colour! The add your Pepper and onion and stir fry for another 3 minutes, or until c ooked through.

Step 5

Warm the tacos by following the instructions on the packet.

Step 6

Arrange the taco shells or tortillas on a plate and spoon the pork and vegetable mix into a serving bowl and let your guests build their own tacos from each of the bowls!

Enjoy!

Chicken and Leek Pie

Fri, 20 May 2022 15:15:51 GMT

preparation time:

25 minutes

cooking time:

35 Minutes

serves

difficulty:

A LITTLE DIFFICULT

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Ingredients

500g Ready Made puff pastry, plus a little flour for dusting

2 Chicken Breasts

1 Small Leek

200g of Mushrooms

3 Tablespoons of frozen peas

6 Tablespoons of double cream

1 Teaspoon of Dijon mustard

1 egg, beaten

oil, for brushing

Chef's Tip

Always wash your hands very well before cooking or baking.

Search for how to score the pastry to make pie crust patterns when it's cooked!

Serve with steamed vegetables.

Method

STEP 1

Ask a grown-up helper to turn the oven on to 180°C, and get out a suitable pie dish .

STEP 2

Roll out the pastry on a floured surface and trim it to make a rectangle about that will fit on the top of your pie dish . You can make slices in the pastry to make a pattern if you want!

STEP 4

Slice the chicken into strips, then into chunks. Using a large saucepan , fry the chicken until it's cooked, then take it out the pan and set aside.

STEP 5

Slice your leek into thin slices, and slice your mushrooms too.

Add them to the pan and fry on a medium heat until cooked. Add your peas and stir.

STEP 6

Add the mustard and cream into the pan. When the cream is hot, turn off the heat.

STEP 7

Carefully pour the filling into your pie dish , and lay the pastry on the top.

STEP 8

Brush the pastry with the beaten egg. Ask your grown-up helper to put the pie in the oven for 35 minutes or until the pastry is brown and the filling bubbles.

Serve!

Creamy Chicken and Spinach Pasta

Fri, 20 May 2022 14:51:15 GMT

preparation time:

10 minutes

cooking time:

15 Minutes

serves

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Ingredients

300g Dry Penne Pasta (or any shape pasta you like!)

2 Teaspoons of Olive oil

1 Garlic clove - crushed

75g of Baby Spinach - Washed

250g Low Fat Cream Cheese

25g Parmesan Cheese

2 Chicken breasts

100g of Frozen peas

A small bunch of basil

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

STEP 1

Slice your chicken into thin slices, and season with a little salt and pepper.

STEP 2

Cook the pasta following the instructions on the pack. Drain the pasta in a colander over a sink, but save 100ml of the water.

STEP 3

In a frying pan , heat the oil on a medium heat and fry chicken until it's nearly cooked, add the garlic and spinach until it's wilted down.

STEP 4

Add the cream cheese and stir it until it's melted. Stir in most of the parmesan, then add the peas, and a little of the pasta water that you saved.

STEP 5

Bring the pan to a gentle simmer, and bubble for 2-3 mins.

STEP 6

Add the pasta into the sauce and stir it until it's all combined. Add more pasta water to loosen the sauce if you need it.

STEP 7

Remove from heat, sprinkle over the remaining parmesan and the basil and serve!

Wild Mushroom, Bean and Tarragon Stroganoff

Thu, 19 May 2022 14:50:05 GMT

preparation time:

10 minutes

cooking time:

15 Minutes

serves

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Frying Pan

Chef Knife

Chopping Board

Spatula

Ingredients

1 Pack of Wild Mushrooms

1 Pack of Chestnut Mushrooms

240ml of Coconut Milk

1 Onion

1 Small Can of Butter Beans (Drained and Rinsed)

2 Garlic Cloves

1 Handful of Fresh Tarragon

1/4 of a Lemon

A Handful of Spinach

1 Vegetable Stock Cube or Pot

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

Step 1

Chop the Mushrooms, Onion and Garlic.

Step 2

In a frying pan , Fry the Mushrooms and Onion in Olive Oil on medium heat for about 5 minutes, until soft.

Step 3

Add the garlic and beans and fry for another few minutes, until the mushrooms are golden and the liquid has been released from the mushrooms.

Step 4

Add the coconut milk, vegetable stock and tarragon, simmer for 5 minutes, season it with salt and pepper if you think it's needed.

Step 5

Add a handful of washed spinach, and mix it into the mushroom stroganoff. It will shrink down to hardly anything!

Serve with rice or potatoes!

Sweet and Sour Orange Chicken

Thu, 19 May 2022 14:17:56 GMT

preparation time:

10 minutes

cooking time:

10 Minutes

serves

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Wok

Chef Knife

Chopping Board

Spatula

Ingredients

1 Onion

1 Red Pepper

1 Green Pepper

1 Chicken Breast

1 Pak Choi

2 Cloves of Garlic

1 Dessert Spoon of Tomato Puree

Juice of a Lime

1 Cup of Orange Juice

1 Teaspoon of Cornflour

For the Noodles

1 Pack of Rice Noodles (Straight to Pan Noodles)

1/2 Bag of Beansprouts

2 Spring Onions

Chef's Tip

Always wash your hands very well before cooking or baking.

Try this alternative sweet and sour sauce mix...

Instead of Orange juice, use Pineapple Juice

Instead of Lime juice, use Apple Cider Vinegar

Add a tablespoon of Brown Sugar.

1 Dessert Spoon of Tomato Puree

1 Cup of Pineapple Juice

2 Tablespoons of Apple Cider Vinegar

1 Tablespoon of Brown Sugar

1 Teaspoon of Cornflour

Method

Step 1

Prepare your vegetables! Chop the Onion, the Peppers, the Pak Choi, and the spring onions. Cut your chicken into small chunks and set aside.

Step 2

In a wok or deep frying pan , add a drizzle of oil, and add the chicken pieces and fry for 3 minutes, until lightly golden. Add the garlic and fry for another 30 seconds.

Take the chicken out of the pan and set aside in a clean bowl.

Step 3

Add another little drizzle of oil and add the veggies. Fry them together in a hot frying pan, or a wok if you have one, until they are nicely coloured. Add the chicken back in.

Step 4

For the sauce - In a bowl, add the Orange Juice, Tomato Puree, Juice from a Lime and the cornflour. Mix it all together really well and pour into the vegetables and chicken. Simmer for 2 minutes until the sauce thickens slightly. Turn off the pan.

Step 4

In another pan, fry the rice noodles for 30 seconds in a little oil, then add a drizzle of soy sauce, the beansprouts and the spring onions. Stir-fry it for another 2 minutes until they are hot.

Step 5

To serve, put some rice noodle in a bowl, and add a scoop of Sweet and Sour chicken. Finish with some finely chopped spring onion for colour.

Easy Cottage Pie

Thu, 19 May 2022 13:28:41 GMT

preparation time:

40 minutes

cooking time:

30 Minutes

serves

4- 6

difficulty:

difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Ingredients

For the Sauce

1 Tablespoon sunflower oil

1 Medium Onion, peeled and finely chopped

2 Carrots, peeled and diced (small cubes)

500g Minced Beef

250g Chestnut Mushrooms, sliced (Any mushrooms are fine!)

2 Level Tablespoons of Plain flour

400g can of Chopped Tomatoes

1 Beef Stock Cube or Pot

Salt and Black Pepper

A Dash of Worcestershire sauce

For the Mashed Potato Topping

4 White Potatoes

Knob of Butter

100ml of Milk

Salt and Pepper

Chef's Tip

Always wash your hands very well before cooking or baking.

For a crisp, golden finish, sprinkle your cottage pie with lashings of cheddar cheese and pop under the grill for a few minutes longer.

Method

Step 1.

Heat the oil in a deep, thick bottomed pan .

Step 2.

Add the onion and carrots and cook them over medium heat for about 5 mins, stirring occasionally, until the vegetables have started to soften.

Step 3.

Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. Don't be afraid to let it sit and get some colour!

Step 4.

Add the mushrooms to the pan and cook for a few minutes.

Step 5.

Sprinkle the flour over the beef, then mix it in well and stir it while it cooks out for about 3 minutes.

The flour will absorb the fat that comes out of the meat, which will then give you a nice thick sauce.

Step 6.

Pour in the can of tomatoes, sprinkle in the beef stock cube, and bring the mixture to the boil.

Stir the mix continually, then turn down the heat and simmer it for about 10 minutes. When it looks like it's thickened slightly and the vegetables are soft, then your sauce is cooked.

If the sauce seems very thick, just add a little boiling water.

Step 7.

Set oven to 200°C/400°F/Gas Mark 6.

Step 8.

Stir the Worcestershire sauce into mince, then scoop the mix into a pie dish and flatten it so you can put potato on top.

Step 9 . The mashed Potato Top

Bring a pan of salted water to a boil.

Peel your potatoes, and cut them into 2cm squares.

Boil your potatoes and cook until tender but not quite falling apart, about 15 minutes.

Drain your potatoes using a colander and put them back into your pan.

Add the knob of butter and using a potato masher or electric beater, mash the potatoes! Slowly mash the milk into potatoes until smooth and creamy (you don't have to add all the milk).

Season the mashed potato with salt and pepper.

Step 10.

Scoop some mashed potatoes into little piles all over the top of your mince, and using a fork, gently try and move the potato all over the top, covering the meat.

If it looks ugly and messy, that's' fine, in fact it's probably better!

Step 11.

Bake the cottage pie in the centre of the oven for about 20-30 mins, or until the mashed potatoes are golden and the filling is bubbling. Serve straight from the oven!

Classic Italian Bolognese

Thu, 19 May 2022 12:51:21 GMT

preparation time:

40 minutes

cooking time:

20 Minutes

serves

8 - 12 Pieces

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Ingredients

Olive oil for Sautéing

A few Basil Leaves

2 Cloves of garlic, peeled and finely chopped

1 Onion, peeled and finely chopped

500 g Beef mince

200 ml Red wine (Optional)

1tbsp Tomato Puree

400g tin of Chopped tomatoes

1 Beef stock cube in 200ml Boiling Water

Dried spaghetti

Chef's Tip

Always wash your hands very well before cooking or baking.

Spaghetti Bolognese is a classic, really easy, go-to dish. Don't be worried about adding the red wine as the alcohol cooks away.

Spaghetti Bolognese goes great with shaved parmesan at the end, and garlic bread!

Method

Using a non-stick pan , add a drizzle of olive oil and turn the heat on to medium high.

Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes, occasionally stirring it until starts to go brown (not just grey!). At this point, don’t be afraid to really brown the mince, as this adds a rich flavour to the bolognese. Once cooked, take the beef mince out of the pan and keep to the side ready.

With the same pan on a medium heat, add another little splash of olive oil, then add your Onion, Garlic and Rosemary and cook for about 5 minutes until soft, stirring now and then.

Add the cooked mince back to the pan and add the Red wine, Chopped Tomatoes, Tomato Puree, Basil Leaves. Stir it well, and when it all starts to bubble turn the heat down low and let it simmer for 20 minutes, or until it has reduced to a sauce. If it looks like its drying up, you can add a little water.

Your pasta will take between 8 - 12 minutes to cook (check the packet), so when you are ready, get another pan and add boiling water. Be careful! Turn it onto medium heat and make sure it's boiling in the pan, and add a good pinch of salt to the water.

Add the spaghetti to the pan, and cook it according to the instructions on the packet. When it's cooked, carefully drain the pasta using a colander in the sink.

Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese and serve!

Easy Flat Breads

Wed, 18 May 2022 14:25:29 GMT

Probably the best ever homemade flour tortillas , perfect for tacos, wraps, fajitas or anything!

preparation time:

40 minutes

cooking time:

20 Minutes

serves

8 - 12 Pieces

difficulty:

a little difficult

kitchen tools needed for this recipe

Mixing Bowls

Frying Pan

Rolling Pin

Ingredients

426g Plain Flour

2 Teaspoons of Baking Powder

1 Teaspoon of Salt

500g of Greek Yoghurt

Chef's Tip

Always wash your hands very well before cooking or baking.

Making garlic flat breads...

Once your breads start to bubble up, you can lightly brush the uncooked side with garlic butter before you flip it!

Method

In a large mixing bowl, mix together the flour, salt, and baking powder.

Add the yogurt and stir with a wooden spoon or dough hook if you have an electric mixer. When it starts looking a bit crumbly, get your clean hands in there and try to combine it, press it, squeeze it, until the dough forms a ball. Once it looks all combined, cover and let the dough rest for 30 minutes.

On a lightly floured counter, carefully cut the dough into 12 even pieces, and roll each piece into a ball, a bit smaller than a golf ball.

Preheat a frying pan to medium heat. You want the pan to be hot, but not smoking, so keep your eye on it at all times.

Roll each ball of dough into a circle using a rolling pin , dust some flour on the rolling pin and counter to stop it all sticking! The flatbreads can be as thin or thick as you like (or even as small as you like - tacos a really small!) To make it easier, you can roll the dough between baking paper.

Cook the flatbreads on the hot pan until the dough starts to bubble up on the top, maybe 20-30 seconds, or less if your pan is hot! Flip and cook on the other side until puffy, golden and cooked through, another 15 seconds. These breads are super quick to cook, and you don't want to cook them until they are crisp, that means they are overcooked.

Take the bread out of the pan and pile up on a plate!

You can serve these warm or at room temperature, or filled with filling, it really is up to you!

Easy Cloud Bread

Wed, 18 May 2022 13:43:28 GMT

A beautifully fluffy 'bread', full of tiny air bubbles and very squishy and satisfying!

preparation time:

20 minutes

cooking time:

30 Minutes

serves

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Ingredients

3 Large Eggs

1/4/ Teaspoon of Cream of Tartar

60g of Cream Cheese

1 Tablespoon of White Sugar

Chef's Tip

Always wash your hands very well before cooking or baking.

Cloud bread is a keto-friendly alternative for bread to make sandwiches. It can even be used as a base for a mini pizza or an English muffin for an eggs benedict.

Method

Step 1

Preheat your oven to 180 °C

Step 2

Eggs: Using 2 large bowls , separate the yolks from the whites - you will be adding ingredients to both bowls.

Step 3

In the bowl with the egg whites, add the Cream of Tartar and beat with an electric whisk until you get stiff peaks.

Step 4

In the bowl with the egg yolks, add the cream cheese and sugar. Whisk it all together until smooth.

Step 5

Fold the egg whites into the bowl with the egg yolks and cream cheese. Don't beat it, you want to keep as much air in the mix as possible! Fold it gently.

Step 5

Scoop the mixture into rounds on a baking sheet lined with baking paper.

Step 6

Bake until lightly browned - Around 30 minutes.

Step 7

Take the cloud bread out of the oven and let them cool!

Green Chilli and Coconut Salmon

Sun, 15 May 2022 15:10:00 GMT

A Thai inspired fusion of spicy, sweet, sour and rich flavoursome salmon!

preparation time:

30 minutes

cooking time:

15 Minutes

serves

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef's Knife

Tablespoon

Ingredients

4 Salmon Fillets

200ml of Coconut Milk (100% Coconut)

The juice of 1 Lime

2 Garlic Cloves

1 Green Chilli (Carefully remove the seeds)

1cm Cube of Fresh Ginger

1 Pack of Fresh Coriander (Small Supermarket Packet)

Chef's Tip

Always wash your hands very well before cooking or baking.

Serve this salmon with Jasmine rice and stir-fried asian vegetables for a delicious, healthy dinner.

Method

STEP 1

Put all the ingredients into a blender (except the salmon!!), and blend until smooth.

STEP 2

In a sheet of baking paper , place a fillet of salmon, and pour a tablespoon of marinade onto the salmon. Be careful it doesn't run off!

STEP 3

Follow the wrapping technique in the video to individually wrap each piece of salmon. Put them on a baking tray.

STEP 4

Pre-heat the oven to 180°C, and bake the salmon for 12 minutes.

STEP 5

Take the salmon out of the oven, and carefully unwrap each piece of salmon to serve on a plate. Be careful of the steam as you unwrap them!

Creamy Vegan Mayo

Thu, 12 May 2022 14:30:31 GMT

A delicious vegan alternative to Mayo.

This recipe takes some unusual ingredients, but it's well worth it!

preparation time:

10 minutes

cooking time:

0 Minutes

serves

difficulty:

EASY

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Teaspoon

Tablespoon

Blender

Ingredients

1 Tablespoon of Cider Vinegar

1 Tablespoon of Agave Nectar

1 Tablespoon of Dijon Mustard

1/4 Teaspoon of Salt

150g of Firm Tofu - Drained

1/2 a Can of White Beans (Like Butter Beans)

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

STEP 1

Add all the ingredients to a blender , and blend until smooth!

STEP 2

Enjoy!

Easy Chicken Burrito

Mon, 09 May 2022 08:19:09 GMT

A delicious burrito recipe from Tex-Mex cuisine - spiced grilled meat with sliced peppers, beans and onions all wrapped in a flour tortilla.

preparation time:

20 minutes

cooking time:

15 Minutes

serves

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef's Knife

Wooden Spoon

Teaspoon

Tablespoon

Lemon Zester

Lemon Juicer

Ingredients

2 Chicken Breasts

1 Teaspoon of Smoked Paprika

1 Teaspoon of Ground Cumin

Olive Oil

6 Tortilla Wraps

2 Garlic Cloves

1 Pack of Fresh Coriander

1/2 Can of Black Beans

1 Pouch of Cooked Microwave Rice

A pinch of Salt and Pepper

For the Salsa

1 Spring Onion

3 Tomatoes

The zest of 1 Lime

The juice of 1 Lime

1/4 Cup of Coriander Leaves

Chef's Tip

Always wash your hands very well before cooking or baking.

You can add any hot sauce to the burrito, or even some chopped pineapple!

To make the burrito more authentic, once you have folded it up, put it back into the pan, fold side down to toast it. This will seal up the burrito.

Turn it over to toast the other side too!

Method

STEP 1

With clean hands and a clean board, slice the chicken breast into long thin strips, and put it into a mixing bowl.

STEP 2

Add smoked paprika, ground cumin, a pinch of salt and pepper and 1 tablespoon of olive oil. Mix it all together.

STEP 3

Prepare your vegetables. Chop your coriander (leaves and stalks) into 2cm pieces. Take out the middle of your peppers, and slice them into thin slices. Peel and crush your garlic.

STEP 4

Heat up your frying pan on a medium heat, and when it's hot, add your chicken. Be careful not to add too much chicken, because that will slow the cooking right down. You should still see the bottom of the pan. Cook in batches if you need to.

STEP 5

Take the chicken out of the pan and add the garlic, coriander, and the black beans and cook for 3-4 minutes, stirring as you cook.

STEP 6

Microwave your rice pouch, then add it to the pan with the vegetables. Turn the heat off and mix it all together.

STEP 7

To make salsa - Chop your tomatoes into small pieces, chop your spring onion into small pieces and put them into another bowl. Chop up some coriander leaves and add them too.

STEP 8

Zest a lime using a lemon zester and add the zest to your salsa. Then squeeze the juice using the lemon juicer from the line in too! Mix it all up, and this is your salsa.

STEP 9

To serve, in your frying pan , heat up a tortilla (just enough to warm it through), then add some chicken, some cooked vice and vegetables and then some salsa. Fold it up and serve!

Carrot Soup

Mon, 09 May 2022 05:15:57 GMT

This a super easy soup that is great for starters, or to have on a cold winters lunch. Eat with chunky buttered bread!

preparation time:

15 minutes

cooking time:

35 Minutes

serves

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Thick Bottomed Pan

Mixing Bowl

Chef's Knife

Chopping Board

Wooden Spoon

Teaspoon

Tablespoon

Stick Blender

Ingredients

2 Teaspoons of Butter

1 Teaspoon of Extra Virgin Olive Oil

1 Small Onion

1 Cup or 50g of Celery

1 Garlic Clove

1 Teaspoon of Thyme

6 Carrots

1 Cup or 250ml of Water

500ml of Vegetable Stock

A pinch of Salt and Pepper

Chef's Tip

Always wash your hands very well before cooking or baking.

Method

STEP 1

Do your prep! Peel and Chop your carrots, chop your celery, onion and garlic.

STEP 2

In a thick bottomed pan , add the butter and olive oil. Turn on the heat to medium.

STEP 3

Add your onions, celery and garlic. Stir and sauté for 5 minutes.

STEP 4

Add the carrots, water and vegetable stock.

STEP 5

Simmer the vegetable mix on medium - low for 25 minutes.

STEP 6

Using a blender, or a stick blender , blitz the vegetables and liquid into a smooth soup. Be careful, it will be hot!!

STEP 7

Add salt and pepper to your taste and serve!

Caprese Salad Boats

Mon, 09 May 2022 02:26:35 GMT

This a fun way to serve Caprese Salad - in a boat! Made with Fresh tomato, Creamy Mozzarella and fragrant Basil.

preparation time:

20 minutes

cooking time:

20 Minutes

serves

Makes 4 boats

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Mixing Bowl

Chef's Knife

Chopping Board

Wooden Spoon

Baking Tray

Tablespoon

Ingredients

4 Small/Medium Courgettes (Zucchini)

100g of Cherry Tomatoes

1 Mozzarella Ball

1 Pack of Fresh Basil (Pick the leaves off)

1 Tablespoon of Extra Virgin Olive Oil

1 Tablespoon of White Wine Vinegar

A Pinch of Salt and Pepper

Optional Ingredients

2 Small Shallots, finely Chopped

Chef's Tip

Always wash your hands very well before cooking or baking.

This recipe is a great way to enjoy eating salad! Chop the vegetables and mozzarella really small to make it even more enjoyable!

Method

STEP 1

Wash your Courgettes, and carefully chop both ends of the courgettes off. Then cut the courgettes in half, lengthways.

STEP 2

Using a spoon, scoop out the middle of the courgette. Chop it nice and small and keep it for later.

STEP 3

Put the empty courgette boats on a baking tray that isn't metal (or a plate) , sprinkle them with a pinch of salt and pepper, and microwave them on high for 3 to 4 minutes. The let them cool.

STEP 4

Chop the tomatoes into smaller pieces. Drain your mozzarella and chop it into small pieces, and put them all into a mixing bowl .

STEP 5

Thinly slice the basil leaves (a good tip is to roll them first!), and add them to the mixing bowl.

STEP 6

Add your extra virgin olive oil, white wine vinegar, a pinch of salt and pepper. Mix it all up!

STEP 7

Fill up your empty courgette boats and serve!

Breakfast Popsicles

Mon, 09 May 2022 01:30:31 GMT

This a healthy Summer breakfast recipe that is a perfect start to your day.

preparation time:

20 minutes

freezing time:

overnight

serves

Makes 6 popsicles

difficulty:

a little bit difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Ice Lolly Tray

Chef's Knife

Chopping Board

Wooden Lolly Sticks

Ingredients

500g Low Fat Yoghurt

1/4 Cup (40g) of Chopped Kiwi (skin removed)

1/4 Cup (40g) of Chopped Strawberries

1/4 Cup (40g) of Chopped Nectarines

Optional Extras

1/4 Cup 30g) of Quick Cook Oats

Chef's Tip

Always wash your hands very well before cooking or baking.

This recipe is great if you want to try other fruits! Mix and match fruits, maybe some blueberries, or mango, or even apple!

Why not add your ingredients to a blender first before pouring into your Ice Lolly Trays to make breakfast smoothie popsicles!

Method

STEP 1

Do your prep! Wash, peel and chop your fruit into small chunks.

STEP 2

Into an Ice Lolly Tray , start by adding yoghurt into each section. Fill them half way up.

STEP 3

Divide the fruit between each Lolly section and using a teaspoon, mix all the fruit into the yoghurt. If you want to add oats, add the oats at the same time as the fruit.

STEP 4

Add another spoon of yoghurt to each section.

STEP 5

Insert a Lolly stick into each section, and try and get it to stand up straight! If it won't, you might need to add more fruit to each Lolly.

STEP 6

Freeze them overnight.

STEP 7

When they are frozen, enjoy!

If the popsicles are difficult to get out of the Lolly tray, you can run warm water over the outside of the Lolly tray to make it easier for them to come out !

Beef and Quinoa Meatballs

Wed, 20 Apr 2022 11:51:21 GMT

This a basic, healthy meatball recipe that can use used with many sauces, pastas or sandwiches, or just eaten with a dip.

preparation time:

30 minutes

cooking time:

15 Minutes

serves

Makes 30 Meatballs

difficulty:

challenging

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef's Knife

Wooden Spoon

Ingredients

500g Lean Beef Mince

1/4 Cup (40g) of Grated Courgette

1/4 Cup (40g) of Grated Carrot

1/2 a small Onion - Finely Chopped

1 Egg - Beaten

1/2 Teaspoon of Salt

1/2 Teaspoon of Ground Black Pepper

1/4 Teaspoon of Dried Oregano

1/4 Teaspoon of Dried Thyme

1 Clove of Garlic - Crushed

1 Tablespoon of Light Soy Sauce

2 Tablespoons of Tomato Ketchup (Optional)

3/4 Cup (150g) of Cooked Quinoa

Chef's Tip

Always wash your hands very well before cooking or baking.

This recipe used raw meat, and so it's super important to have clean hands, and a clean kitchen. After touching raw meat, wash your hands again.

If raw meat touches anything other than what the recipe says, clean or wash whatever it touched.

Method

STEP 1

Do your prep! Grate your Courgette and Carrots into a mixing bowl and finely chop your onion (to save washing up, you can add these ingredients straight to the mixing bowl).

STEP 2

Add the beef to the mixing bowl , along with all other ingredients.

STEP 3

Mix all the ingredients together well with a wooden spoon.

STEP 4

Line a baking tray with baking paper , and preheat your oven to 220°C.

STEP 5

Wash your hands, then using your hands roll the mix into meatballs (about 3-4cm wide), then place them onto the baking sheet.

STEP 6

Roast for 15 minutes, or until a little browned.

STEP 7

Take them out the oven and enjoy!

This is a basic healthy meatball recipe that can be used with Ragu sauce and pasta, used to make meatball subs, eaten with a dip like hummus, put into pitta bread, or used in any way you want to! Try some ways to use them!

Banana Oatmeal Snack Cookies

Wed, 20 Apr 2022 10:34:07 GMT

These healthy cookies are a win:win! Healthy and delicious.

preparation time:

10 minutes

cooking time:

30 Minutes

serves

6 rolls

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Mixing Bowl

Fork

Wooden Spoon

Baking Tray

Baking Paper

Ice Cream Scoop

Ingredients

2 Ripe Bananas

1/2 Cup Finely Chopped Dates

1 and 1/2 Cups of Quick-Cook Oats

1/2 Cup Ground Walnut

1/2 Cup of Unsweetened Apple Sauce

Chef's Tip

Always wash your hands very well before cooking or baking.

Clean as you cook, so you don't end up with a pile of washing up at the end!

If you want to, you can always add some chocolate chips to this recipe.... It's also a good breakfast if you need to rush out!

Method

STEP 1

Preheat the oven to 180°C

STEP 2

Peel the bananas and put them into the mixing bowl . Mush them up with a fork until they look like a paste.

STEP 3

Add all the other ingredients into the mixing bowl and mix it up with a wooden spoon.

STEP 4

Line a baking tray with baking paper .

STEP 5

Using an ice cream scoop , scoop the mix onto the baking tray. One scoop will be one cookie. Flatten the cookie mix a little with your clean fingers.

STEP 6

Bake for 20 - 30 minutes, or until Golden Brown (Ovens can be very different, so check them at 15 minutes).

STEP 7

Take them out the oven and leave them to cook a little on the tray.

STEP 8

Once they are cool enough, you can try one! ...Or serve them

Baked Hawaiian Rolls

Wed, 20 Apr 2022 09:11:08 GMT

A delicious snack of Baked Hawaiian Rolls. Perfect for a party treat!

preparation time:

10 minutes

cooking time:

15 Minutes

serves

6 rolls

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Bread Knife

A few teaspoons

Ingredients

6 Soft Bread Rolls

6 Slices of Ham

6 Slices of Swiss Cheese

6 Slices of Smoked Turkey

30g Salted Butter

2 Teaspoons (10g) Sugar

1 Teaspoon of Dried Onion (Or fresh crushed Garlic)

2 Teaspoons of Poppy Seeds

1/2 Teaspoon Dijon Mustard

Chef's Tip

Always wash your hands very well before cooking or baking.

You can swap and change the ham and turkey for anything you like, such as Sliced Chorizo or pepperoni.

To make it healthier, reduce the cheese and don't add the sugar!

Method

STEP 1

Preheat the oven to 200°C

STEP 2

Slice your bread rolls in half across the centre, and lay the bottoms on the baking tray.

STEP 3

Put a piece of ham on the roll bottom, followed by a piece of Swiss cheese.

STEP 4

Then add a piece of Turkey followed by Provolone cheese (or any other cheese). Then put the top of the bread roll on.

STEP 5

In a small sauce pan , melt your butter and add the sugar, dried onions, poppy seeds and dijon mustard (if you have no dried onions, you can add 1 crushed garlic clove instead).

STEP 6

Brush the mixture on to each bread roll top using a pastry brush .

STEP 7

Bake in the oven for 10-15 minutes.

STEP 8

Take the rolls out and serve!

Baked Chickpea Nuts

Wed, 20 Apr 2022 04:52:05 GMT

A delicious snack of Baked Chip Nuts* (*Not really nuts), to serve at any party or just have as a healthy snack!

preparation time:

10 minutes

cooking time:

25 Minutes

serves

4 for snacks

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

A few teaspoons

Ingredients

A Can of Chickpeas

(Dried Chickpeas will not work for this recipe)

1 Teaspoon of Ground Cumin

1 Teaspoon of Marjoram

1/2 Teaspoon of Allspice

1/2 Teaspoon of Salt (Sea Salt is best)

1 Tablespoon of Olive Oil

Chef's Tip

Always wash your hands very well before cooking or baking.

Drain and dry your chickpeas before adding them to the bowl. If they are wet, you will get soggy chickpeas at the end!

Method

STEP 1

Using a Colander , drain and rinse your chickpeas. Pour them out on to a clean tea towel and gently dry them.

STEP 2

Preheat your oven to 220°C

STEP 3

Add your dry chickpeas to a mixing bowl , and add all the rest of the ingredients too. Give it a good mix.

STEP 4

Pour your chickpeas onto a baking tray lined with baking paper .

STEP 5

Bake for 25 minutes. TIP: Check your chickpeas 15 minutes in. Ovens are not always the same, so watch the chickpeas, and if you think they are browned and done, take them out.

STEP 6

Take them out of the oven, and let them cool on the tray.

STE P 7

Serve your baked chickpeas in a fancy bowl!

Avocado Spinach Dip

Wed, 20 Apr 2022 03:56:18 GMT

Avocados make a great dip! Spread it on a slice of baguette, serve with crudités (sticks of chopped veg), or even nachos!

preparation time:

5 minutes

cooking time:

10 Minutes

(not cooked though!)

serves

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

A Food Processor

A Chef's Knife

A Dessert Spoon

A Spatula for Scraping

A bowl for Serving

Ingredients

2 Cups of Fresh Spinach (Washed)

1 Ripe Avocado

1/2 Cup of Low Fat Sour Cream

1/4 Cup of Red Onion

1 Garlic Cloves

1 Tablespoon of Fresh Lime Juice

1 Tablespoon of Seeded Jalapeño Pepper

A Pinch of Salt

A Pinch of Ground Black Pepper

1/2 Teaspoon of Hot Sauce (Try Tabasco)

Chef's Tip

Always wash your hands very well before cooking or baking.

It's hard to tell if an avocado is ripe, but if it isn't ripe then don't use it because it won't taste good! If the Avocado is too ripe, and turning a little brown, that's OK, you can still use it! Not too brown though...

If you don't like spicy food, or can't eat it, leave the jalapeño out!

Serving Suggestion.

You can serve this Spinach Avocado Dip with Tortilla chips, with Crudites, or even mix a tablespoon with freshly cooked pasta!

You can also keep it in the fridge for 3 days, as long as it is tightly covered with cling film.

Method

STEP 1

Chop Chop it's prep time! Slice your avocado from top to bottom, all the way round the stone. Very carefully remove the stone, then scoop the avocado out using a spoon. Finely shop your red onion, deseed and chop your Jalapeño. Ask for help if you need it.

STEP 2

Add all your ingredients into the blender .

STEP 3

Blend it until it is smooth!

STEP 4

Serve in a nice fancy bowl.

Avocado Pesto

Mon, 18 Apr 2022 10:36:15 GMT

Avocados turn this pesto into a silky, rich dairy-free version of pesto. Toss it with pasta, spread it on a slice of baguette, make bruschetta, or use it in place of mayo on your sandwich! It's a must try!

preparation time:

5 minutes

cooking time:

10 Minutes

(not cooked though!)

serves

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

A Food Processor

A Chef's Knife

A Dessert Spoon

A Spatula for Scraping

A bowl for Serving

Ingredients

A Handful of Italian Basil Leaves

2 Ripe Avocados

1/2 Cup (60g) of Walnuts

1/2 a Lemon

3 Garlic Cloves

A Pinch of Salt

1 Tablespoon (15ml) Extra Virgin Olive Oil

A Pinch of Ground Black Pepper

Chef's Tip

Always wash your hands very well before cooking or baking.

Serving Suggestion.

You can serve this Avocado Pesto with Tortilla chips, you can spread it on toast or you can mix it with pasta!

You can also keep it in the fridge for 3 days, as long as it is tightly covered with cling film.

Method

STEP 1

Wash your Basil in running tap water, and gently dry it using a paper towel or clean tea towel.

STEP 2

Pick off your basil leaves and put them in the food processor.

STEP 3

Slice the Avocados in half and using a teaspoon, remove the stone in the middle. Using a dessert spoon, scoop out the green flesh and put it in the food processor with the basil.

Ask an Adult to help you if you need it.

STEP 4

Add the walnut, garlic cloves and salt.

STEP 5

Squeeze the lemon juice out into a bowl. Then put the juice into the food processor (in the bowl you can pick out any seeds easily before it goes into the mix!)

STEP 6

Put the lid on the food processor , and blend until smooth!

STEP 7

Add the Extra Virgin Olive Oil, and blend again, but for no more than 10 seconds (Olive oil can go bitter if blended too long).

STEP 8

Using a Spatula or cake scraper, scoop the Avocado Pesto and put it into a serving bowl, and sprinkle some freshly ground black pepper over the top.

And serve!

Apple Cinnamon Egg Rolls

Mon, 18 Apr 2022 09:55:18 GMT

A delicious snack of Apple Pie Egg Rolls packed with beautiful apples flavoured with cinnamon in a crispy pastry shell.

preparation time:

20 minutes

cooking time:

10 Minutes

serves

MAKES 8 rolls

difficulty:

challenging

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Frying Pan

Deep, thick bottomed Pan

Chef Knife

Chopping board

Measuring Scales

A few teaspoons

2 Mixing Bowls

Ingredients

For the apple pie rolls

1 Tablespoon of Butter

2 Apples (Peeled and Chopped into 1cm chunks)

1 Tablespoons of Sugar

1 Teaspoons of Cinnamon

1/4 Teaspoon of Nutmeg

1/4 Teaspoon of Salt

1 Tablespoon of Flour

8 Spring Roll wrappers, or Filo Pastry cut into squares

1 Tablespoon of Coconut oil (or Vegetable oil)

Ingredients for After Cooking

20g of Sugar

1/2 Teaspoon of Cinnamon

Chef's Tip

Always wash your hands very well before cooking or baking.

If you can't find spring roll wrappers, don't worry! You can use filo pastry instead. Or if you would prefer to bake your apple pie rolls, you can use any ready made pastry such as puff pastry. Just heat your oven to 180°C, and brush the pastry with melted butter before baking.

Serving Suggestion.

It's not the healthiest option, but these Apple Pie Rolls can be served with whipped double cream, custard or ice cream!

Method

STEP 1

Do your prep, chop your apple, get your equipment and other ingredients ready. In the 'Ingredients for after cooking' list, mix the sugar and cinnamon and set aside in a bowl.

STEP 2

Put your butter into the deep thick bottomed pan , and on a low heat, melt the butter.

STEP 3

Add the chopped apples, sugar and cinnamon. Mix it all together using a wooden spoon, and cook it on a medium low heat for 6 to 8 minutes (if it seems too dry, you can add a tablespoon of water to help).

STEP 4

Add 1 tablespoon of flour to the apples, mix thoroughly and cook for a further 2 or 3 minutes.

STEP 5

Let the apple mix cool for 5 to 10 minutes, as hot mix will make it difficult to roll. Now it's time too fill the rolls!

STEP 6

Watch the video! Using a brush, or your clean finger, gently brush a tiny amount of water around the edge of the wrapper (this makes it stick when its rolled).

STEP 7

Add around 2 teaspoons of apple mix to the middle of the wrapper. Don't overfill them!! Less is better until you get used to rolling them. Follow the rolling method on the video. It's better to prepare 4 rolls, them cook them together.

STEP 8

In your frying pan , add a tablespoon of oil, and heat on a medium heat. Add a few rolls (but don't overfill the pan). Try to brown all the sides of the rolls.

STEP 9

Once cooked, take them out of the pan and immediately sprinkle over the sugar and cinnamon mix, and serve!

Apple Cinnamon Cake

Thu, 14 Apr 2022 06:51:55 GMT

A deliciously easy Cinnamon Apple Cake packed with freshly chopped apples, with a crunchy cinnamon top, and an optional drizzle of sweet vanilla icing.

preparation time:

15 minutes

cooking time:

30-40 Minutes

serves

MAKES 1 cake

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

A few teaspoons

Ingredients

1/3 Cup of Brown Sugar

1 Teaspoon of Ground Cinnamon

2/3 Cup White Sugar

1/2 Cup Softened Butter

2 Eggs

1 1/2 Teaspoons Vanilla Extract

1 and 3/4 Teaspoons of Baking Powder

1/2 Cup of Milk

1 Apple, Peeled and chopped into 1cm Chunks

Chef's Tip

Always wash your hands very well before cooking or baking.

How to test if the cake is cooked...

Using a clean knife, push the knife into the cake, right to the bottom. Slowly bring the knife out, and if it is still raw, you will see it stuck to the knife! If it is cooked, your knife will come out mostly clean.

Serving Suggestion.

If you like, you can make a basic icing glaze to drizzle over the top!

Method

STEP 1

Do your prep, chop your apple, and crack your eggs into a little bowl !

Get all your equipment ready, and preheat your oven to 180°C

STEP 2

Lightly grease your cake tin or bread loaf with a little butter.

STEP 3

Mix your Brown Sugar and Cinnamon together and put to the side.

STEP 4

In a mixing bowl , beat your White Sugar and Butter with an electric whisk until nearly smooth.

STEP 5

Add in you flour and baking powder, and mix it all together.

STEP 6

Add in the 2 eggs and vanilla extract, beat the mix together until smooth.

STEP 7

Pour half the cake mix into your pre-greased cake tin, and put half of the shopped apples on top, followed by half of your brown sugar mix.

STEP 8

Pour the rest of the cake mix over the top. Then put the rest of the apples, and the rest of the brown sugar mix on the top.

STEP 9

Bake your cake for 30-40 minutes. Once cooked, take it out and place the tin on a wire rack for it to cool. Once it's cooled, you can carefully take it out of the tin and slice it! Enjoy!

Antojitos Minis - The Tiny Tacos!

Wed, 13 Apr 2022 02:51:17 GMT

In Mexico, this family of foods known as antojitos (“little cravings”), refers to street snacks or appetisers. They’re usually small, savoury bites or as a late-night snack.

preparation time:

10 minutes

cooking time:

15 Minutes

serves

MAKES 24

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

A few Teaspoons

Ingredients

4 (12 Inch) Flour Tortillas

3oz (85g) Mild Cheddar Cheese - Grated

3oz (85g) Monterey Jack Cheese - Grated (Optional)

3oz (85g) Cheddar Cheese - Grated

1 Tomato - Diced

1 Red Pepper - Thinly Chopped

1 Spring Onion - Thinly Chopped

1/3 Cup (40g) Tinned Black beans

2 Tablespoons of Salsa (Like the jar of dip!)

A sprinkle of Mild Chilli Powder

Chef's Tip

To bring out the flavours, drizzle each Antojito with a few drops of freshly squeezed lime juice and a few slices of Avocado!

Why not try to make different types of Antojitos too! Reduce the cheese, add in some cooked chicken, beef mince cooked with taco spices, pickled jalapeño. This recipe can be played with to create many delicious kinds of Antojitos, give it a go!

Method

STEP 1

Do your prep, chop chop! Thinly chop your tomato, spring onion and red pepper (remove the stalk, seeds and the white part inside the pepper). Keep these all together in a bowl, they can be mixed. Grate your cheeses and mix them together in another bowl.

Preheat your oven to 180°C

STEP 2

Lightly grease two muffin trays with oil. You only need a tiny bit of oil, so you can use a low calorie spray, such a fry-lite, or you can use a paper towel to wipe a little oil round each muffin hole.

STEP 3

Use the round biscuit cutter to cut your flour tortillas into smaller tortillas. Try and get the most you can out of each large tortilla!

STEP 4

Place the new small tortillas into the muffin holes, and lightly push them in to create a cup.

STEP 5

Time to fill the cups! Put in two or three teaspoons of the mixed grated cheese. If you didn't mix them, put one teaspoon of each cheese in.

STEP 6

Next add a teaspoon of your mixed tomatoes, peppers and onions. You can add more if you like! Put a few black beans in there too.

STEP 7

Sprinkle a pinch of mild chilli powder to each tortilla, and then put a teaspoon of salsa on top.

STEP 8

Bake your Antojitos for 5 minutes, and very very carefully use a spoon to lift each one out of the muffin tray onto a plate. You might want to wait a few minutes for them to cool first.

Easy Chickpea Curry

Sun, 10 Apr 2022 11:15:28 GMT

This easy chickpea curry, is a vegan recipe that's three of your five-a-day.

It works well as a main course or a simple side dish.

preparation time:

20 minutes

cooking time:

15 Minutes

serves

difficulty:

easy

kitchen tools needed for this recipe

Chef Knife

Thick Bottomed Pan with a Lid

Spatula

Colander

Ingredients

Fresh Ingredients

1/2 a Green Chilli (seeds removed) (Also Optional)

4 Garlic Cloves, peeled

1 Teaspoon of Fresh Ginger (Or Ginger powder)

1 Small Onion

Dry Ingredients

1 Teaspoon of Ground Coriander

1 Teaspoon of Ground Cumin

1/2 Teaspoon Turmeric

1 Can of Chopped Tomatoes (400g)

1 Tablespoon of Tomato Puree

1 Teaspoon of Garam Masala

Generous pinch of Salt

1 Tablespoon of Vegetable Oil

1 Can of Chickpeas

Finishing Ingredients

3 sprigs of Fresh Coriander

Serving Suggestion

Serve with Rice and Naan Bread

How to Cook Rice

Method

STEP 1

Chop your fresh ingredients as fine as you can.

STEP 2

Add the vegetable oil to a pan , add your blended fresh ingredients, and cook until softened, about 3 - 5 minutes.

STEP 3

Add the ground coriander, ground cumin, turmeric, and stir the mix together. Cook for another 2 minutes. Add the tomatoes and tomato puree.

STEP 4

Add the salt, and cook for a further 4 minutes.

STEP 5

Drain the chickpeas and add them and the garam masala, and stir it all together. Put the lid on and cook for a further 5 minutes.

STEP 6

Garnish with chopped coriander, and serve with rice or and/or a naan bread.

CHEFS TIP:

If you feel the curry lacks 'depth' of flavour. you can add some vegetable or chicken stock. Add it slowly, and taste as you go.